NUTR 3600 Exam 1 Questions and Answers Fully Solved Latest Version 2025-2026
taste, family, culture, religion, cost, emotions, health - Answers7 factors affecting eating patterns
time, extracurriculars, availability, insecurity - Answers4 factors affecting eating patterns in the 21st
century
food availability - Answershaving enough food to meet needs available to you (proximity)
food insecurity - Answersconsistent access to adequate food is limited by a lack of money and other
resources
aseptic packaging - Answerssterile packaging that increases shelf life for foods that typically expire
quickly by not requiring refrigeration until opening; milk/juice
irradiation - Answersexposing food to radiation to increase shelf life and kill harmful microorganisms in
poultry/meat
genetic engineering - AnswersProcess of making changes in the DNA code of living organisms; ex low fat
meat, enhanced produce, pest-resistance
flavor, taste, odor, temperature, texture, sound, appearance - Answers7 sensory characteristics of food
sensory analysis - Answersusing human sensory organs to subjectively evaluate appearance and flavor of
foods, as we do in lab (informal)
sweet, sour, salty, bitter, umami - Answers5 taste buds
super tasters - Answersspecialized taste receptors, higher density of taste buds
much more sensitive
appearance - Answerscreates the first impression of food (color, form, state)
formal sensory evaluation - Answersprovides info beyond subjectivity; compare opinions of evaluators
and generate data to better understand the perceived food quality
consumer preference, trained panels - Answers2 characteristics of formal sensory evaluation
objective evaluation - Answersfood evaluation with no opinions; use of lab instruments and
measurements
food economics - Answersthe wise use of all available resources to obtain food that is acceptable,
enjoyable, healthful
time, energy, knowledge, skills, equipment, values - Answersother than money, these factors are
needed to achieve food economics (6)
, food disappearance - Answersstatistical methods are used to calculate how the American diet has
changed over the past two decades; to determine what we need to eat more/less of
meat, fruits, veggies, flour/cereal, cheese, fat - Answersfood groups that American diet has increased in
over the past 2 decades (6)
eggs, milk - Answersfood groups that American diet has decreased in over the past 2 decades (2)
microbial spoilage, contamination, spilling as a result of open container - Answers3 factors that food loss
during storage may occur from
crop production, trade policies, processing/packaging, marketing expenses, types of stores, unit pricing,
convenience, quality, nutritive value - Answers9 factors influencing food costs
unit pricing - Answersthe smaller the package, the more expensive the product is because of packing
costs
herbs - Answerslarge group of aromatic plants whose leaves, stems, or flowers are used to add flavors
spices - Answersstrongly flavored or aromatic portions of plants used as flavorings; usually the bark,
root, seeds, buds, or berries
cool, dark place - Answersstore spices in a ____ ____ ______
airtight containers - Answersherbs and spices should be stored in glass or plastic _______ _________
1 - Answersif stored properly, dried herbs and ground spices will retain their flavors for ____ year(s)
3-5 - Answerswhole spices may last for _____ year(s)
humid; refrigerator - Answersdo not store dry herbs and spices near any _____ sources (sink,
dishwashers, stoves). This includes the ________
vegetables - Answersplants or parts of plants used for food; served raw or cooked as part of main course
of meal
25-50 - Answersmost fresh vegetables are between _____ calories per serving
50 - Answersroot vegetables (carrot, beets) are closer to ___ calories per serving
part of plant consumed - Answersnutritive value of vegetable depends on ___ ___ ____ ______
phytochemicals - Answerscompounds in foods that provide protective health benefits against chronic
disease but are not necessary for survival
1/2 cup raw non leafy, 1 cup raw leafy, 1/2 cup cooked beans or peas - Answers3 serving types of
vegetables
taste, family, culture, religion, cost, emotions, health - Answers7 factors affecting eating patterns
time, extracurriculars, availability, insecurity - Answers4 factors affecting eating patterns in the 21st
century
food availability - Answershaving enough food to meet needs available to you (proximity)
food insecurity - Answersconsistent access to adequate food is limited by a lack of money and other
resources
aseptic packaging - Answerssterile packaging that increases shelf life for foods that typically expire
quickly by not requiring refrigeration until opening; milk/juice
irradiation - Answersexposing food to radiation to increase shelf life and kill harmful microorganisms in
poultry/meat
genetic engineering - AnswersProcess of making changes in the DNA code of living organisms; ex low fat
meat, enhanced produce, pest-resistance
flavor, taste, odor, temperature, texture, sound, appearance - Answers7 sensory characteristics of food
sensory analysis - Answersusing human sensory organs to subjectively evaluate appearance and flavor of
foods, as we do in lab (informal)
sweet, sour, salty, bitter, umami - Answers5 taste buds
super tasters - Answersspecialized taste receptors, higher density of taste buds
much more sensitive
appearance - Answerscreates the first impression of food (color, form, state)
formal sensory evaluation - Answersprovides info beyond subjectivity; compare opinions of evaluators
and generate data to better understand the perceived food quality
consumer preference, trained panels - Answers2 characteristics of formal sensory evaluation
objective evaluation - Answersfood evaluation with no opinions; use of lab instruments and
measurements
food economics - Answersthe wise use of all available resources to obtain food that is acceptable,
enjoyable, healthful
time, energy, knowledge, skills, equipment, values - Answersother than money, these factors are
needed to achieve food economics (6)
, food disappearance - Answersstatistical methods are used to calculate how the American diet has
changed over the past two decades; to determine what we need to eat more/less of
meat, fruits, veggies, flour/cereal, cheese, fat - Answersfood groups that American diet has increased in
over the past 2 decades (6)
eggs, milk - Answersfood groups that American diet has decreased in over the past 2 decades (2)
microbial spoilage, contamination, spilling as a result of open container - Answers3 factors that food loss
during storage may occur from
crop production, trade policies, processing/packaging, marketing expenses, types of stores, unit pricing,
convenience, quality, nutritive value - Answers9 factors influencing food costs
unit pricing - Answersthe smaller the package, the more expensive the product is because of packing
costs
herbs - Answerslarge group of aromatic plants whose leaves, stems, or flowers are used to add flavors
spices - Answersstrongly flavored or aromatic portions of plants used as flavorings; usually the bark,
root, seeds, buds, or berries
cool, dark place - Answersstore spices in a ____ ____ ______
airtight containers - Answersherbs and spices should be stored in glass or plastic _______ _________
1 - Answersif stored properly, dried herbs and ground spices will retain their flavors for ____ year(s)
3-5 - Answerswhole spices may last for _____ year(s)
humid; refrigerator - Answersdo not store dry herbs and spices near any _____ sources (sink,
dishwashers, stoves). This includes the ________
vegetables - Answersplants or parts of plants used for food; served raw or cooked as part of main course
of meal
25-50 - Answersmost fresh vegetables are between _____ calories per serving
50 - Answersroot vegetables (carrot, beets) are closer to ___ calories per serving
part of plant consumed - Answersnutritive value of vegetable depends on ___ ___ ____ ______
phytochemicals - Answerscompounds in foods that provide protective health benefits against chronic
disease but are not necessary for survival
1/2 cup raw non leafy, 1 cup raw leafy, 1/2 cup cooked beans or peas - Answers3 serving types of
vegetables
